NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Avocado oil

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Carrots

1 tbsp Coconut aminos

1 tsp Toasted sesame oil

0.5 tsp Garlic powder

0.5 tsp Ground ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Place the broccoli florets, sliced red bell pepper, and carrots on the baking sheet and toss with 0.5 tbsp of avocado oil, sea salt, and black pepper.

• 3

  Roast the vegetables for 18-20 minutes until they are tender and slightly charred at the edges.

• 4

  While the vegetables roast, cut the chicken breast into bite-sized pieces and season them evenly with garlic powder and ground ginger.

• 5

  Heat the remaining 0.5 tbsp of avocado oil in a large skillet over medium-high heat.

• 6

  Add the chicken to the skillet and sear for 6-8 minutes, turning occasionally until all sides are golden brown and the meat is cooked through.

• 7

  Pour the coconut aminos and toasted sesame oil into the skillet, stirring constantly for 1-2 minutes until the sauce thickens and glazes the chicken.

• 8

  Divide the roasted vegetables into bowls, top with the glazed chicken, and garnish with sesame seeds before serving.